Baked Orange Roughy with Tomatoes and Herbs
	.5 cups    chopped onions   2 cloves    garlics, minced   1 tsp    olive oil   1   tomato, seeded and chopped   1 tsp    fresh oregano, chopped   1 tsp    fresh thyme, chopped     salt and pepper   4 fillets    orange roughy   .5 cups    dry white wine   2 Tbs    tomato paste     1 In a non-stick skillet over medium heat, saute the onion and garlic in the olive oil until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 6 minutes. 2 Add the wine and tomato paste and reduce sauce to by at least one-third. 3 Place the fish into the containers and spoon sauce over. Cool in the refridgerator and then transfer to the freezer. 4 Defrost well before reheating gently in a moderate oven for 15-20 minutes.   Servings: 4    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)   515.00   Energy From Fat (15%)   78.56       % Daily Value Total Fat 2.00g   3%   Cholesterol 23.00mg   8%   Sodium 384.00mg   16%   Carbohydrates 7.00g   2%   Net Carbohydrates 7.00g       Protein 18.00g   36%     Copyright © 2006, The Gourmet Saint